GRILLED CORN, BLACKENED RED PEPPER AND AVOCADO ENJOY DAN:

SALAD WITH GRILLED CORN, AVOCADO WITH CILANTRO DRESSING                                                                                                        

                                                                                                   By CHEF DAN:

Serves 4

INGREDIENTS:

2 ears of corn grilled on the barbeque

2 tablespoons fresh lime juice

3 garlic cloves, finely chopped

1/2-teaspoon EACH sea salt and freshly ground black pepper

1/4-cup olive oil

1 roasted red bell pepper

1 tomato, diced

2 ripe avocadoes, diced

2 scallions, finely chopped

1/4- cup fresh cilantro

DIRECTIONS:

1.   Soak ears of corn, still in the husk in water for at least 15 minutes.

2.   Set-on grate over medium-high fire.

3.   Cook 15 minutes, turning occasionally.

4.   Shuck and cut off corn, set aside.

5.   Over an open flame blacken red pepper until charred completely.

6.   Place in plastic bag, when cool rub off blackened skin.

7.   Cut into bit size pieces, set aside.

8.   In a bowl, whisk together the lime juice, garlic cloves, salt and pepper.

9.   Whisk in oil.

10.                In a large salad bowl, combine corn, red pepper, tomato, avocados, scallions, and cilantro.

11.                Add the dressing and toss to coat.

ENJOY DAN:                                       BON-APPETITE!!